What is Pizza Dough Hydration | In-Depth Explanation Next Level

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3 ай бұрын

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Today i show you and explain you what really is the hydration of the pizza dough, it don't metter if is made at home or business here today you will understand all about the hydration with my in depth explanation of pizza Neapolitan stile. Please share with friends and subscribers. We made 65, 75,85 and 100% Hydration
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Пікірлер: 347

@vitoiacopelli 3 ай бұрын

Comment your favorite 65% 75% 85% or 100%

@cybertrk 3 ай бұрын

I want to see 200% hydration 😎

@luudest 3 ай бұрын

The best pizza ist the one that tastes the best.

@marcelodiazlp 3 ай бұрын

70%

@1966Pasquale1966 3 ай бұрын

@@cybertrk 🤩🤩🤩🤩🤩🤩🤩🤩

@1966Pasquale1966 3 ай бұрын

70%

@mariomontagliani 3 ай бұрын

75%, i like 70% actually is the best balance between, soft, structure, etc...Bravo Vito!

@peterdesmidt8742 14 күн бұрын

I like 70%, as well. My Koda 12 requires a lot of turning or there will be burning...Going much higher than 70% with white flour becomes very challenging. Just changed out to a baking steel in my Koda. It's an improvement over the pizza stone.

@JonCausithONS 3 ай бұрын

It’s extremely impressive that you were able to handle the 100% hydrated dough! Personally, I enjoy the structure of the 75% and appreciate the easy workability of the 65%. As someone commented before me, 70% would be the fair balance of both worlds.

@vitoiacopelli 3 ай бұрын

Thanks for the tips!

@JonCausithONS 3 ай бұрын

@@vitoiacopelli No worries! Thank you for the wonderful content!

@zukacs 3 ай бұрын

check out the guy who did 120% its frking wild

@tomtaylor6163 3 ай бұрын

I studied Pizza masters watching them make pizzas as a boy. But I never fully understood this art until I watched Vito!

@swayme67 3 ай бұрын

What an incredible lesson! I am a 75% guy, I think. This is amazing and your skills are enviable, indeed. Thank you so very much!

@pizzamadesimple 3 ай бұрын

Vito, this is your best video yet and will help many, many aspiring pizzamakers and bread makers. You might want to explain the W factor in greater detail. When figuring out my pizza early, I wasn't aware of what W meant so I just kept trying flours until the right strength was found. Thank you for teaching everyone!

@TheOreChasm 2 ай бұрын

Super thankful for this video, made my own dough this past weekend and it did not turn out how I wanted it. Going to be using this from now on. So much info and you explained everything and your vibe and enthusiasm is contagious. I love it!! Definitely subscribing for more.

@etarepsedllits48 3 ай бұрын

You've put exactly what I needed to know in one lesson ( after many months watching all your other lessons). THANK YOU from France.

@chuckurso593 3 ай бұрын

Another well designed Video! My mother is from Trecastagni Sicily and came to the U.S at 11 years old in 1951 and my fathers side from Palermo. My grandfather was a bread baker here once he arrived some 5 years later. I remember his pizza crust being high hydration and light as can be. I like your 75% but will probably push for that 85% to compare the 2. Thanks again!

@lennzen 2 ай бұрын

@vitoiacopelli I fall in love with you and your videos, I appreciate your enthusiasm for pizza, your aliveness, your openness to share all of your wisdom and your humorous way of making videos. Thank you!

@peterdesmidt8742 14 күн бұрын

As Vito says, the higher you go, the more skill in dough handling you need. Vito is a pro! If you're just starting out, get consistent with 60-65% hydration. Then slowly go up if you feel like it...Or just enjoy great pizza with less mishaps with the lower hydration doughs.

@samlee2562 3 ай бұрын

I have a portable wood fired pizza company and make dough for use in 1-3 days time with no refrigeration in summer time (!). Hydration and yeast is extremely low as the dough changes day by day before being used, we keep a note pad on what % worked well after what daytime AND nighttime temperatures in the past, when it's really hot we use ice water, 53% hydration, super high protein flour, 10% extra salt, and around 0.4 g yeast per kilo of flour.. after 3 days in hot weather the dough looks like your 85% dough 🫠😅👍🤝💪

@hierrbatera 3 ай бұрын

this was a truly interesting video to watch!!! plus your super skills with the dough it's just so inspiring

@fresianavarro5172 3 ай бұрын

Grazie tante per il tuo aiuto e il tuo tempo. ❤️

@cubanmama4564 3 ай бұрын

You are such a great teacher! Great explanation of different hydration doughs.

@vitoiacopelli 3 ай бұрын

Glad it was helpful!

@brandondefalco8843 2 ай бұрын

I recently made an 85% and it was so hard to work with. This video was super helpful! Thank you for explaining this.

@tobiasbehloul1674 3 ай бұрын

Well done Vito! I've been making pizza according to your recipe for the last month (75% hydration) with Caputo pizza flour. I have never made a better pizza. Thank you Vito!

@maybellineng9661 3 ай бұрын

Thank you for the fantastic educational video Vito , love to watch your videos,I am from singapore share lots of your videos to my friends who love to make pizza and focaccia .🙏😘😘

@BestInDough 3 ай бұрын

well, you have now shown everyone who asked ( me included ) regarding the new Autenti Spiral Mixer what is the minimum we can do in the mixer? being a home pizza guy and it is only the wife and I this was a positive why I picked your mixer over the bigger ones since it had a low capacity size for the home chef. everyone on your pages was saying you want to do 1000 KG but 750 would work ... WELL NOW YOU VITO SHOWED US THAT WE CAN DO ONE 275-300GR BALL IN THE MIXER AND WORKS GREAT!!!! CANT WAIT FOR IT TO SHOW UP

@kristie8357 2 ай бұрын

Great video. I am watching them all. Auch great learning. I love your little family.

@aleisterblacke Ай бұрын

VERY helpful! And I already had the ingredients to make a pizza on wednesday's shopping list. Great timing for me!

@marekwgm2681 11 сағат бұрын

Super idea. Thanks for your video.

@selimsenalp7913 3 ай бұрын

Thank you so much Vita. You are simply great.... So didactic...

@nurathirahmohamadzin3006 3 ай бұрын

Mind blowing🤯. Bravo vito!

@eugenetswong 17 күн бұрын

Hello, Vito! Thank you for the wonderful information. I am 50 years olds, and am learning just now. Thank you. I choose 65%, because I prefer something easy to work with, but after I get good, I will probably not go higher than 75%.

@norakhwaj8735 3 ай бұрын

Awesome video 🙌 thank you for sharing this 😊

@JoeMessina23 3 ай бұрын

I love you Vito, great videos and love your personality!

@MrGonzoron 3 ай бұрын

65% most I can use for easy to reproduce results. Also refrigerating 24 hours after making the dough balls adds more moisture anyway. Thank You Vito for your content. See you in Vegas at the Expo! So excited.

@abedabedalgani397 3 ай бұрын

Thank u Vito for sharing your experience with us My favorite is your 70/100 dough

@yougannaidoo5742 3 ай бұрын

Bravo Vito Thank You, you are and art! I think from making from your videos 70% good balance!

@joeshmoe7941 3 ай бұрын

Wow, what a super relevant video. Thaks V! I have never exceeded 74% on any of my pizza doughs. I have used 85% for breads. I have had a lot of trouble getting higher hydration doughs to cook in my conventional oven in the USA. So often it comes out like gelatin. The dough tastes raw. Yet I cooked it for double the time I cook other doughs. Does not seem to work out well. Especially when you are making larger pizza, or focaccia. Personally I think there is little doubt that the 75% is the dominant option. The 100% hydration washed away my doubts about higher hydration doughs being feasible. Good one Vito

@johnduncan5117 3 ай бұрын

Great video Vito, top top level, thanks !

@Sabe-Stormrage 3 ай бұрын

Well, This is most impressive indeed. Super well done making the dough and getting it nice soft and workable with that much water

@Theworldisatlarge 3 ай бұрын

75% all the way. Love the video! You’ve made it possible for me to makes pizza!

@Ewhit-je3os 3 ай бұрын

I saw you teach guga how to make pizza. Now i am obsessed with your videos!

@mohammedegyptian2527 3 ай бұрын

bravo , very informative tutorial , thanks for sharing .

@The_Original_Big_Daddy 3 ай бұрын

Vito, your dough forming skills are a thing of beauty. I guess you've done it a couple times huh?! Great video!

@ajral9oot 3 ай бұрын

Thank you, King of Pizza. I am following you from Saudi Arabia😍

@mohd-obid 2 ай бұрын

Me too 😁

@ajral9oot 2 ай бұрын

@@mohd-obid welcome🫶

@MANISH001ONE 13 күн бұрын

Godless you man 🙌🏻 that’s very nice of you to share knowledge love from India 🇮🇳🙏🏻

@user-lt6ps2vd5o 3 ай бұрын

Vito , you one of the best ones!

@LaVozStudios 3 ай бұрын

75-80% is my favorite. Vito, you’re the best!

@BeansDude 3 ай бұрын

For some reason, this video gives me nostalgic feelings as well refreshing feelings

@georgwagner937 Ай бұрын

Very good video. Thank you!

@ChefOntheway 2 ай бұрын

Thanks a lot for this vid.. Great stuff. My Fav 75 %

@SuperGoSun 3 ай бұрын

Thanks for this video ❤

@holgerbehrendt9685 3 ай бұрын

Wow, you made it. You are my Hero. ❤

@PerEng2405 3 ай бұрын

Well done and super interesting. Thx 🙂 (shout out from Denmark)

@hipanito 2 ай бұрын

Thanks for sharing. Kind regards from Bolivia.

@abhijeetbapat6778 3 ай бұрын

85% looks amazing taste wise may be a bit lesser than 75% but looks wise 85 % is excellent as per my visual taste. Great work Chef.

@oenagi-me2vq 3 ай бұрын

I still make my pizzas like u thought me years ago, still amazing people with that!

@dominicmoreno4662 3 ай бұрын

Thank you. Peace and love

@perryhvizdak9223 3 ай бұрын

Beautiful & educational demo. 70% my choice. Variety is good though, and with a glass of vino rosso.

@linaab2758 Ай бұрын

I like 75% hydration.It's soft and crunchy at the same time and easy to work with the dough.very interesting video👍👍👍👍👍

@Freakazoid23 3 ай бұрын

hey Vito thanks for all your videos over the years! i m here since the beginning and will prob watch your videos till i die. 😂 i also bake neapolitan pizza since a long time. i maybe have a idea for a new video. people start to use ascorbic acid in their dough so the crust puffs up even more. i would love to see a video about it! 🔥🍕

@quentintoc3615 3 ай бұрын

😮 bravo super vidéo

@mariap4828 3 ай бұрын

Vito! It turns out that you were Always right about how important pizza is in our history! It was newly discovered this month in one of the fresco’s in Pompeii that they were clearly eating pizza! Vito Iacopelli keeping HISTORY ALIVE!

@AMUNDOE 3 ай бұрын

75% would be my preference, but I will try the 85% also, the 100% is beyond me I'm afraid, love your video's easy to follow and always fun, awe the best from Scotland.

@slivs.m.7864 3 ай бұрын

65% i really like it crunchy. I love your videos, i learned so much ❤

@uncopino 3 ай бұрын

it also depends on the temperature. in napoli, famous pizzerias like michele or sorbillo do 65 and it’s still very soft because the temp is higher. the lower the temperature, the crunchier it gets.

@MarcoMw211 4 күн бұрын

I like the 75% Pizza 🍕 for me is the best Pizza 🍕. Thank you Vito for your video‘s. I learn so much

@Joachim411 3 ай бұрын

Nice video maestro!

@vitoiacopelli 3 ай бұрын

Glad you enjoyed it

@JARABACOA3 3 ай бұрын

Your personalty and way of pass the Pizza world is more enjoyable then the "how to make pizza. ❤️ Though I learned a lot.

@vitoiacopelli 3 ай бұрын

Wow, thank you!

@mohd-obid 2 ай бұрын

Thank you from Saudi Arabia 😊

@temetnosce3455 3 ай бұрын

Io preferisco qualla al 85% 😊 bella comparazione! E bel video!👍😁

@ctxgodsarmy 3 ай бұрын

Awesome video, the hardest thing I found in making pizza and other bread products. Is switching over to freshly milled whole grain. Its consumed so much of my time. Theres not much info out for it.

@johnhicks3797 3 ай бұрын

I going to start your dough recipe tonight to make some pizza with my kids tomorrow can't wait.75%

@tehhamstah 3 ай бұрын

When I started making pizza 5 years ago, I made them below 60% because I didn't know how to work with wetter dough. Then about 3 years ago I watched a video you made (How To Prevent The Pizza Dough From Getting STICKY) and ever since I've been using a recipe that is about 72% hydration. I tried to go higher, but I didn't really like the results - I'm happy with 72%!

@lisarct1012 3 ай бұрын

After trying 80% I went back to 70% and have been holding there. But I appreciate seeing the difference in handling the dough and the different results.

@donteatafter1787 3 ай бұрын

I have one question. Let's say we made 100 pizza dough balls, and we sold 80 pizzas today, which means we have 20 dough balls left. My question is, how long can these extra dough balls last, and what should we do with them, say on the third day? Great channel, I'm really happy that I can learn from you.

@alge3399 3 ай бұрын

Depends on the flour I use. Caputo Pizzeria blue I use 62%-65%. in my Ooni Koda. Caputo Nuvola and Oro Manitoba I use 65%-70%. I never go above 70%... Sometimes I will go 58% just for the hell of it.❤ Gratzi!

@bobwesterdale7995 3 ай бұрын

Great video. Thorough and practical! Could you talk to us about using Manitoba flour? What is it good for? Pros and cons? Can we use 100% Manitoba or is it better to mix?

@HawkEyesAndy Ай бұрын

what an artist this man is, so much skill 👍👍 dang i would love to eat one of those 😁😁 i bet they are as delicious as they are beautiful...

@KarenBKatie 3 ай бұрын

❤ I just started making pizza dough at home by hand, no machine. I hope someday I can handle the dough the way you do!

@uncopino 3 ай бұрын

try no-kneed methods with strong flour. i do 70% manitoba and 30 some generic weak flour. it’s like a cheat code. you gotta learn a few tricks but it yields great results with little effort. if you wanna make pizza in teglia like the one you find rome, you can follow those no kneed bread video tutorials and just make pizza with the same dough in your home oven

@rogerveldsman903 3 ай бұрын

Hey Vito. Thanks for all the great videos. Been following for a while now. Made some pizza dough this weekend. It was the video with 20% biga and 100% biga. I did the 20% one. Something I noticed, pizza was crunchy and soft and chewy. But I could see some areas a bit raw on the inside. Especially in the middle. What could that be? Possibly too many ingredients? I made a brie and fig pizza.

@darkwolfs9301 Ай бұрын

I will make one of those thanks

@anthony.m.lamotta2337 2 ай бұрын

What percentage is best for New Haven style? Great show, I subscribed to learn and make my own pie! 🍕

@carlosluislopez9209 3 ай бұрын

I love it.

@callmehank1662 3 ай бұрын

I make 65% but after doing your course and now seeing this video I think I will try 70% and then work towards getting to 75%. Great video Vito. Grazie

@user-et3kk4tn4s 3 ай бұрын

Once you get used to 70% it's like that magical spot. You don't really need to anything else honestly

@Anna-ux2xb 3 ай бұрын

Thanks!

@bbvej55 3 ай бұрын

Vito, great video. please explain why you add more salt with less flour 🧂🍕

@bhdrmdy34 3 ай бұрын

Good job bro

@danienteaqualcosa 3 ай бұрын

è incredibile quello che fai ... come lo fai! Probabilmente il mio preferito è il 70%. grande Vito, facci valere laggiù! 💚🤍❤ 🍕

@fabianbarreromora 3 ай бұрын

Hola Vito! Una cordial saludo, una pregunta, como se saca el porcentaje del poolish que voy a necesitar para una hidratación del 75%. Digamos si voy hacer una cantidad de 4kg de harina. Gracias excelente video y explicación

@stevehess459 3 ай бұрын

I definitely like 75% It’s easier to form and handle and I like the crunch!

@molon_labe5x5 2 ай бұрын

Ciao Vito! Che idratazione mi consigliate quando utilizzo il mio forno Bertello? Grazie.

@hoesjepoesje8768 3 ай бұрын

Hi Vito nice video thx for sharing.I noticed you didn't yuse this time honey by the flower is that ok?

@luisriera8818 3 ай бұрын

Great video. If you don't mind, what is the baking time and temperature? Are you only using the top heating element?

@3steplife33 2 ай бұрын

GREAT JOB ILEARN MANY THINGS FROM YOUR VEDIOS

@audrerify 26 күн бұрын

Love your videos! What do I do if I want a sweeter dough?

@sophiakafantari5226 3 ай бұрын

Hello Vito. Excellent work here and congrats for the 1M subscriptions….. I have 2 questions. 1. How come you need more salt to less flour? And 2. How you calculate the amount of flour and water for the hydration??? I am a bit confused… thank you!!!

@rockyvecera1852 3 ай бұрын

Vito, you are my pizza maker mentor. I bake a fantastic 70% hydration dough, using your recipe. Also, just curious why you are not using the outdoor pizza oven? I’m not liking the large electric oven in your new studio. I still love watching your videos!!

@WandererSLO 3 ай бұрын

Wooow....nice video Vito. Thank you soo much.... Can I ask how many liter is the dough machine and how much dough can you make with it in one try?

@user-pz4kw7yw4y 3 ай бұрын

Thank you for your videos, my pizzas are the talk of my family 😊 in your opinion what is the best hydration for a high humidity summer nights (Brisbane, Australia ) 65% is the best I can work with

@rovel1100 3 ай бұрын

You make making pizza fun and my kids love pizza night!

@reibelswinelist 3 ай бұрын

Thank you for this very detailed explanation. Can I ask, the reason you use olive oil on your hands when you handle the dough is that to avoid messing with the hydration? Or is it more a taste thing? Most recipes I find seem to recommend dipping your hand in water...

@mcraemeadows Ай бұрын

You are my hero

@stevew7784 3 ай бұрын

Thanks to you maestro I've been working with 73 % it seems to be the family favorite what percentage of Manitoba do you like to use I worry about using too much does it change the taste

@ivanmanzur1197 3 ай бұрын

Beautiful Pizza Studio!! Vito, where can I get that Manitoba flour in USA? Thanks

@RajnaTMS 3 ай бұрын

70-75 is my favourite. Cheers!

@rockychallengejep6189 3 ай бұрын

Grande 👍

@ma-ic7ow 3 ай бұрын

Hi :) Your pizzas make me so hungry! They look so good! I have a question if i may, i noticed that when you make the balls you pinch and remove some of the dough, why do you do that and what do you do with them after? Thanks in advance :)